Pick List:

corn - plum tomatoes - cherry tomatoes - slicing cucumbers - red onion - melon -

eggplant - lime peppers - green peppers - hot peppers - bok choy - parsley - ZINNIAS!


Tomato sauce & basil balls



WHO:  this CSA is open to all seasonal food lovers

WHAT:  FALL CSA... our most beloved CSA.  

This year we intend to include fresh bread - fresh eggs - prepared foods (think pesto, salsa, soup, sauce, etc...) - a treat of local apples - along with our abundance of fall vegetables (root veggies, winter squash, etc..) - newsletter + recipes.

WHERE:  at our FARM STAND up on 12A.

WHEN:  Wednesdays, 5-6 p.m (and one Tuesday 5-6pm before Thanksgiving)

Beginning October 10- November 20

With a special end of season Holiday Pick up on TUESDAY, NOVEMBER 20th

HOW:  We harvest, and prep, and bake- you arrive at the farmstand with a box or bag to collect your share.

WHY:  Though the farmstand closes for business around Indigenous Peoples Day, we still have so much food in the fields- let's dig it, pick it, cook it, and eat it!


You can sign up for 1, 2, 3, 4, 5, or 6, or 7 weeks.

COST PER WEEK: $44      COST FOR 7 WEEKS: $285 (savings of $23)

Sign up at the stand- bring check or cash!



 serves: 4-6

notes: It’s pretty crucial to cook the eggplant until it’s way tender, like a solid 15 minute simmer. Also, there’s a lot of salty bits in the caponata so maybe taste the finished product before you season the whole thing.

caponata ingredients:

big glug of olive oil 1 large eggplant, chopped into big pieces

1 tsp dried oregano 1/2 small red onion, small dice

1 clove of garlic, rough chopped big splash of red wine vinegar

1 tbsp capers handful of green olives, pitted + rough chopped

2-ish cups diced fresh tomatoes salt and pepper

handful of chopped flat leaf parsley


panzanella ingredients:

4 cups torn up bread pieces olive oil

salt + pepper handful of small tomatoes, halved

more chopped parsley

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment and set aside.

Heat the olive oil in a large, heavy pot over medium heat. Add the pieces of eggplant and oregano. Stir the pieces around to coat them in the oil and herb. Stir the pot here and there until the eggplant is browned on all sides. Add the red onions and garlic to the pot. Stir it up a bit, adding a bit more olive oil if necessary to avoid sticking. Once the onions are soft and translucent, add the red wine vinegar. Scrape the bottom of the pan and stir the mix until the vinegar has evaporated. Add the capers, olives and tomatoes to the pot and stir. Allow the mixture to simmer for 15 minutes or so, until the eggplant is tender and the tomatoes have let out a bit of juice. Remove from the heat, stir in the parsley, season to taste, and set aside to cool.

Place the bread pieces on the parchment lined sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Slide the tray into the oven and bake until golden brown on all sides, about 12-15 minutes, flipping them halfway through. Set aside to cool.

Combine the caponata with the croutons, stirring gently until just combined. Garnish the salad with a healthy drizzle of more olive oil, the halved tomatoes and extra parsley. I also like to scatter the crouton crumb-y bits left on the pan over the top of the salad for more crunch.



notes: I think these would be equally good with a fat pinch of nutritional yeast stirred into the polenta mixture and a little warm marinara for dippin’, just an idea though! ;););)

1 large eggplant, cut into 1/2 inch batons/wedges 3-4 cups plant-based or reg. milk

1-2 cups organic, non-GMO corn grits/polenta a fat pinch of fine sea salt

olive oil flaky sea salt, such as Maldon

zest of 1 lime (once you have the zest, cut the lime into wedges)

runny honey or agave nectar if you’d like to keep these vegan

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and smear a bit of olive oil on it. Set aside.

Place the eggplant pieces in a large bowl and sprinkle with a bit of salt. Cover the pieces with the plant-based milk. Let the eggplant sit for an hour so that the bitterness can draw out.

Pour the corn grits/polenta into a shallow dish. Stir a good pinch of salt into the polenta. Arrange the soaked eggplant, dish of polenta, and lined baking sheet beside each other. Shake off excess milk from eggplant pieces and roll/press them in the polenta. Transfer coated pieces to the prepared baking sheet. Repeat with remaining eggplant. Drizzle the coated pieces with olive oil and slide the sheet into the oven.

Bake eggplant bites for 15-25 minutes, flipping them over once. Mine took the full 25 minutes, but I think this varies greatly on the actual eggplant and hotspots in your oven. Once done, remove from the oven and sprinkle bites with lemon zest, flaky sea salt, honey and lime juice. Serve hot!


Pick List:

corn - tomatoes - summer squash - pickling cucumbers - garlic - blueberries - carrots

eggplant (japanese & chinese) - lime peppers - shishito peppers - basil



Alright team CSA,  Pop-up PYO Blueberry “glean” is this Saturday Afternoon!  I put the glean in quotations, because it is not the end of the season by any means, and these berries are terrific- so it’s more like a PYO til your heart’s content (or until 6pm, whatever comes first).  Why are we doing this? Because, why not- yall are great and tis the season to harvest!

AND now, the details:

WHO:  Open to the entire Edgewater Farm C.S.A. community

WHERE:  if you are coming from the North End of River Road, go past the Greenhouses and McNamara Dairy- turn at the Cemetery.   

THE ADDRESS for all your googling: 355 River Road/ Plainfield, NH

WHEN: This Saturday Afternoon!!!, August 5th.. 3:30-6 ;  rain or shine though we will cancel in case of thunder and lightning

HOW: You pick!  Bring your own containers, we will have zero supplies for you to pick into.  FYI, if you have a used yogurt container and a shoelace, poke holes in the yog. container and make yourself a picking necklace- it’s fashion forward and an extremely efficient way to pick- very hip, all the kids are doing it.  

WHY: So many reasons, here are a few... because it's awesome, the berries are free and delicious, it's the beginning of August and this is what you do at the beginning of August pick and preserve!

OTHER NOTES: it is so hot- especially underneath the blueberry net- come prepared! Large brim hats and water bottles and sunscreen are strongly encouraged!!

email me if you have any questions at all (jenny@edgewaterfarm.com)

In other news, our Summer Squash harvest has been insanely abundant and at this moment feels never-ending.  I am trying so hard to remind myself how much I will miss summer squash in January and to appreciate it right now, while we pick bushels upon bushels of the yellow fruit out of the field… same goes for cucumbers (we have so much), but I’m a HUGE fan of pickling and that cold cucumber soup remains a staple in our house on these oh-so-hot days, so i’m not mad about it.  Anyhow, I reached out to my dear friend and extraordinary chef, Claire on how the heck to get through Summer Squash season and not feel overwhelmed…. See recipes for all her suggestions and notes!! Thank you CLAIRE!!



 (CLAIRE calls this recipe “BOMB PROOF”)

(Adapted From Chez Panisse Vegetables by Alice Waters, the original recipe calls for zucchini, however we turn to Summer Squash AND it works beautifully here!)

1 yellow onion

Olive oil Salt and pepper

1 branch fresh thyme

Fresh basil leaves

3 tomatoes

2 large yellow SUMMER SQUASH

Balsamic vinegar

Panko bread crumbs

Chop onion and sautee in olive oil until translucent. Season with salt and pepper, add thyme leaves and basil. Slice tomatoes and summer squash into rounds. Layer the onion mixture in a deep, buttered quiche pan. Add a layer of tomatoes in an overlapping, circular pattern. Season with salt and pepper and sprinkle with balsamic vinegar. Add a layer of summer squash and alternate with tomatoes until the dish is full. Finish with a layer of summer squash and sprinkle with Panko bread crumbs, season with salt and pepper and drizzle with olive oil. Bake in a 350 degree oven uncovered for about 30 to 45 minutes.

Another SUMMER SQUASH BY CLAIRE suggestion:

Truth be told: when I get a  s-ton of summer squash, I slice it up, toss with olive oil and salt, and grill it with a bunch of sausage, onions, and green peppers (if I have them). Then that is dinner. Nothing else!

now on to cukes... 

(this is my weekend plan, making half-sours with this recipe because they are o, so good!)

Excerpted from Wild Fermentation

The strength of brine varies widely in different traditions and recipe books. Brine strength is most often expressed as weight of salt as a percentage of weight of solution, though sometimes as weight of salt as a percentage of volume of solution. Since in most home kitchens we are generally dealing with volumes rather than weights, the following guideline can help readers gauge brine strength: Added to 1 quart of water, each tablespoon of sea salt (weighing about .6 ounce) adds 1.8% brine. So 2 tablespoons of salt in 1 quart of water yields a 3.6% brine, 3 tablespoons yields 5.4%, and so on. In the metric system, each 15 milliliters of salt (weighing 17 grams) added to 1 liter of water yields 1.8% brine.

Some old-time recipes call for brines with enough salt to float an egg. This translates to about a 10% salt solution. This is enough salt to preserve pickles for quite some time, but they are too salty to consume without a long desalinating soak in fresh water first. Low-salt pickles, around 3.5% brine, are “half-sours” in delicatessen lingo. This recipe is for sour, fairly salty pickles, using around 5.4% brine. Experiment with brine strength. A general rule of thumb to consider in salting your ferments: more salt to slow microorganism action in summer heat; less salt in winter when microbial action slows.

Timeframe: 1-4 weeks

Special Equipment:

Ceramic crock or food-grade plastic bucket Plate that fits inside crock or bucket

1-gallon/4-liter jug filled with water, or other weight Cloth cover

Ingredients (for 1 gallon/4 liters):

  • 3 to 4 pounds/1.5 to 2 kilograms unwaxed

  • cucumbers (small to medium size)

  • 3⁄8 cup (6 tablespoons)/90 milliliters sea salt

  • 3 to 4 heads fresh flowering dill, or 3 to 4 (optional)

  • tablespoons/45 to 60 milliliters of any form of

  • dill (fresh or dried leaf or seeds)

  • 2 to 3 heads garlic, peeled

  • 1 handful fresh grape, cherry, oak, and/or

  • horseradish leaves (if available)

  • 1 pinch black peppercorns


  1. Rinse cucumbers, taking care to not bruise them, and making sure their blossoms are removed. Scrape off any remains at the blossom end. If you’re using cucumbers that aren’t fresh off the vine that day, soak them for a couple of hours in very cold water to freshen them.

  2. Dissolve sea salt in ½gallon (2 liters) of water to create brine solution. Stir until salt is thoroughly dissolved.

  3. 3. Clean the crock, then place at the bottom of it dill, garlic, fresh grape leaves, and a pinch of black peppercorns.

  4. Place cucumbers in the crock.

  5. Pour brine over the cucumbers,place the (clean) plate over them, then weigh it down with a jug filled with water or a boiled rock. If the brine doesn’t cover the weighed-down plate, add more brine mixed at the same ratio of just under 1 tablespoon of salt to each cup of water.

  6. Cover the crock with a cloth to keep out dust and flies and store it in a cool place.

  7. Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. Taste the pickles after a few days.

  8. Enjoy the pickles as they continue to ferment. Continue to check the crock every day.

  9. Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.



fry on stove or grill up until just slightly blistered- all they need is olive oil and salt and you will be in shishito pepper heaven, trust me on this one.


Pick List:

cabbage - blueberries - beets - basil - purple pepper - pickling cucumbers -

summer squash - zucchini - tomatoes - red onion - gold potatoes  


I want to reach out to you all about something weighing heavy on my mind these past few weeks… waste.  Recently we got a visit from our recycling guy (honestly, i never knew we had a recycling guy, but we do).  He opened our dumpster took a look, and right away I knew we were doing something wrong. He then educated us on plastics and what is, and what is not, recyclable… This got me thinking about our little world here farming in the Connecticut River Valley and how we as a farm contribute to the global trash/landfill/garbage island crisis (and yes, I recognize that far more terrible things are happening around the planet right now that deserve the word crisis- but the trash pile up we are producing as a farm and even more-so as a civilization is still an issue).  

While we currently use a ton of biodegradable plastics in our field crops for row cover and what not, we are still a farm that uses an abundance of harder-to-break-down plastic pots for our greenhouse retail business.  For years these pots were considered recyclable, and we would take pride in that… but the rules have changed. This winter one of my goals is to really hone in on using more biodegradable plastics in that area of our farm.  Please if anyone knows more about this subject, email me! jenny@edgewaterfarm.com

How you can help:  PLEASE OH PLEASE return your CSA boxes, empty quarts, and pints, egg cartons, etc…  We very obviously reuse these items during our CSA pack out. This absolutely helps us cut down on using alternative packaging (like plastics) and currently our used quart supply is running very LOW.  

That said we DO use plastics- think of how we divy up our leafy greens, green beans, etc… no we will not take those bags back, but consider giving them a new life somehow- so they won’t go out into this world as single use trash.

On the bright side, we as a farm really care about our environment- and while we are clearly not perfect, we are certainly going to try like hell to navigate our way around and through and ideally above his trash pile.  Ok, I’m going to hop off my soap-box now…

And on an extremely bright note, blueberries for all this week!!!

And even more exciting, we have an event this friday night!  Join us for our Culinary Medicine Feast Friday, August 3, 2018, 5:00 PM-7:00 PM for details, see our websites “event” page: http://www.edgewaterfarm.com/events/



NOTES: I could see this barbecue sauce pairing nicely with plenty of different proteins. You could make this on a meal prep day and store it in a sealed jar in the refrigerator for up to one week. I use metal skewers, but if you don’t have those, you’ll need to soak some wooden skewers ahead of time for this recipe.


1 cup blueberries 1 small onion, grated with a box grater

1 clove garlic, finely minced 2-inch piece of ginger, peeled + finely minced

2 tablespoons pure maple syrup 1 tablespoon tomato paste

½ teaspoon gluten-free tamari soy sauce ¼ cup balsamic vinegar

sprinkle of chili flakes (optional) sea salt and ground black pepper, to taste



1 block of extra firm tofu (350 grams/12 ounces) 1 bell pepper, cut into 1-inch pieces

1 medium-large zucchini, cut into 1-inch pieces 1 small red onion, cut into 1-inch pieces

avocado or other heat-tolerant oil spray sea salt and ground black pepper

 Make the blueberry barbecue sauce: In a medium saucepan, combine the blueberries, grated onion, garlic, ginger, maple syrup, tomato paste, tamari, balsamic vinegar, chili flakes, salt, and pepper. Set the pot over medium heat and stir. Bring the sauce to a boil and then simmer until blueberries are broken down and sauce is slightly thickened, about 10-12 minutes. Set aside.

Preheat your grill to high.

Drain the tofu and cut it into 1-inch cubes. Thread the tofu cubes, bell pepper, zucchini, peach, and red onion onto your skewers. Don’t overload the skewers! Spray or drizzle the veg and tofu with oil on all sides and season with salt and pepper.

Grill the skewers until light char marks appear on all sides. Then, brush the skewers with about half of the blueberry barbecue sauce. Grill the sauced skewers for another minute or so. Remove the skewers and serve them hot with extra blueberry barbecue sauce on the side.


You can pretty much make linguini from most of the firmer vegetables such as zucchini, pumpkin, carrot, daikon radish and leek. I love zucchini best as it’s porous nature allows it to take on the wonderful flavours that you incorporate with it. Greens such as fresh parsley and basil are full of superfood goodness that is anti-inflammatory to the body. Garlic and black pepper are anti-inflammatory and can stimulate digestion.


1kg zucchini 3 tablespoons basil pesto


1 bunches basil, roughly chopped 1 clove raw garlic

40 g roasted pine nuts 2 – 3 tablespoons lemon juice

Generous amount of ground black pepper Generous pinch of sea salt

15 g Parmesan, grated (optional) 4  tablespoons cold pressed olive oil


  1. Slice the zucchini into linguini using a mandoline.

  2. Place into a large mixing bowl.

  3. Add the pesto and lightly mix in making sure all the zucchini linguini is covered by the pesto. The zucchini will soften slightly and taste amazing.

  4. Serve cold as a salad or continue with the next steps…

  5. Sauté in a pan if you want to devour this warm.

  6. Heat a large pan over a medium heat.

  7. Add half the zucchini (smaller batches work better) and toss through lightly with the spinach until warmed through.

  8. Serve topped with fine grated Parmesan and a few roasted pine nuts then enjoy.

  9. Alternatively top with your choice of inspiration


  1. Combine the parsley, basil and garlic into a food processor or a high performance blender like a Vitamix. The dry jug works very well for this.Process until the herbs have been roughly chopped.

  1. Add the pine nuts, lemon juice, salt, pepper, Parmesan and olive oil.

  2. Process again until your mixture forms a lovely green chunky paste.

  3. Store in a glass jar for up to 1 week in the fridge.


Pick List:

summer squash - zucchini - cucumbers - tomatoes - carrots - eggplant -

onions - cilantro - peppers - spicy greens mix


Hello late July, how in the world did we get here already?

This past week we’ve been hanging hard in the blueberry fields.  Field crew begins to pick right after lunch and continues to do so past dinner into evening- knocking off about 8pm.  Thank goodness for Mrs. T, an absolute angel/friend/neighbor who brings treats to the field- cheese, crackers, the occasional root beer float, etc... This typically brings us back from our collective blueberry-heat-stroke-choma.  All this said, this is certainly not our best blueberry year- far from it. While we do have blueberries, and they are delicious and arguably plentiful- the picking is less then hot.

It’s a total bummer.  Blueberries are one of our favorite crops to grow (and eat) however, this winter was too long and hard for the bushes.  Perhaps you can relate?

However, we DO have blueberries, and our crop is plentiful just not as abundant as it has been in past years.  Also, though we’ve been praying for rain all season long- picking blues in the rain really destroys the shelf life.  As a result, the picking is slower than usual this week and we can not divy them out to CSAers today. I am so bummed by this- my biggest apologies to all of you.

If you were wishing and hoping for blueberries, you can purchase them at our farmstand, all the coop food stores, and a handful of other spots around the Upper Valley- otherwise, let’s all cross our fingers and hope the picking speeds up and the rain gives us a little break for next week’s share.  

Also, side-note on the cilantro- please forgive us if your bunch is not what you are used to seeing in stores- we were playing beat the clock last night and it was picked at 8:30pm.  The cilantro you are getting comes from the very top of the plant once it has grown tall and begins to bush up. It is every bit as flavorful as what you are used to seeing and loves a good salsa recipe.  Enjoy!





This makes two loaves; one should always make both and freeze one — future you thanks you. This is great on the first day but even better on the 2nd and downright exceptional on the third.

I suggest add-ins such as dried fruit, nuts or chocolate but absolutely never use them.

3 large eggs 1 cup (235 ml) olive, vegetable oil or melted butter (I use a mix)

1 1/3 to 1 3/4 cups granulated or turbinado sugar (the latter is the original amount)

2 teaspoons (10 ml) vanilla extract 2 teaspoons ground cinnamon

1/8 teasp. ground or freshly grated nutmeg 1 teaspoon baking soda

1/2 teaspoon baking powder 1 teaspoon fine sea or table salt

2 cups grated, packed zucchini, not wrung out (from about 10 ounces or 2 smallish zucchini and yes you can use summer squash for the bread as well!!!)

3 cups (390 grams) all-purpose flour 1/2 cup (55 grams) chopped walnuts or pecans (optional)

1 to 2 cups dried cranberries, raisins or chocolate chips or a combination thereof (optional)

 Heat your oven to 350°F. Generously grease and flour or (coat with a nonstick spray) two loaf pans (8×4 or 9×5; this doesn’t fill the pans so smaller is fine). Alternatively, you can grease 24 standard muffin cups or line them with paper liners.

Whisk eggs, oil or butter, sugar and vanilla in the bottom of a large bowl. Sprinkle cinnamon, nutmeg, baking soda, baking powder and salt over wet ingredients and whisk them in well. Stir in zucchini. Gently stir in flour, mixing only until flour disappears. Stir in any add-ins, from nuts to chocolate.

Divide between prepared pans and bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. [Muffins will bake far more quickly, approximately 20 to 25 minutes.] You can let them cool for 10 minutes on a rack before inverting and removing cakes from pans, or just let them cool completely in pans. Store it wrapped in foil at room temperature for up to 5 days.



Turn on your grill, lightly olive oil your veg and take your box share to the next level.  Crops that love a good outside grilling: eggplant, zucchini, summer squash, onion, peppers, carrots.  



  • 4 ripe tomatoes, chopped

  • 4 Persian cucumbers, chopped

  • ½ small white onion, chopped

  • 2 tablespoons chopped purple or green basil

  • 1 tablespoon chopped cilantro

  • ½ teaspoon dried mint

  • ½ teaspoon crushed red chili powder(or ancho chile powder)

  • ½ teaspoon salt

  • 2 tablespoons lemon juice

  • 1 tablespoon olive oil


  1. Combine all of the ingredients in a bowl; toss, and serve.



Pick List:

summer squash - new potatoes! - pickling cucumbers - tomatoes! - fennel - dill -

hakurai turnips - green beans - hungarian hot wax pepper - peppers




Culinary Medicine Feast

Friday, August 3, 2018

5:00 PM - 7:00 PM

cost: $35   CSA members: $30

Join us to learn strategies for healing yourself and staying healthy with food as medicine. We will cook seasonal recipes with farmstand produce and enjoy a meal together. You will leave with recipes, inspiration, and tools to use food as preventative care.

space is limited!!  reserve your spot soon!

sign up at the farmstand or email jenny@edgewaterfarm.com

Lisa Mase' will lead us through the feast! Lisa is a culinary medicine educator, folk herbalist and food justice activist homesteading with her husband and daughter and Central Vermont. Born and raised in Northern Italy, she is passionate about traditional nutritional philosophies. She supports individuals and groups to explore ancestral diets as a means for developing equity in the food system and learning which foods are ideal for individual constitutions. Learn more at HarmonizedCookery.com



(my bestie swears by this recipe!)  ...Makes 8 servings

This torte can easily be made ahead and reheated as you need it for guests. In fact, it’s even better reheated because there is something about potatoes that have been cooked twice–they getting browner at the edges and more tender inside, creating an excellent contrast.

New note, 5/31/12: Just wanted to let you know that I made this the other night with the season’s first summer squash as a single torte in a 10-inch cast iron skillet. I created 4 layers of potatoes and 3 of the squash and it was a bit tall going into the oven, almost overflowing, but it absolutely bakes down into a lovely height. I recommend lightly buttering or oiling your foil if you use this method, so that it doesn’t stick to the top layer of potatoes before they shrink down. It needed about 10 minutes more baking time to get tender. Just like the original, we liked it even more reheated on day two (and three). But I think I will make it this way for now on because it felt simpler and heartier. It’s been a side dish for us for three nights.

1 bunch green onions, thinly sliced 1 cup grated Parmesan cheese

2 tablespoons all-purpose flour 1 tablespoon chopped fresh thyme leaves

1 1/2 teaspoons salt 3/4 teaspoon ground black pepper

2 pounds potatoes, peeled, cut into 1/8-inch-thick rounds

12 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds

6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. (Deb note: I had only a 9-inch pan around, so what you see in my pictures is slightly thinner.) Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.


Y’ALL, i’m obsessed with this summer recipe.  It’s a Summer staple in my house. Keeps for days, and gets better with age…. to a point

  • 2 pounds Persian or English cucumbers, halved lengthwise, seeded and chopped

  • 1/2 cup plain fat-free Greek yogurT

  • 3 tablespoons fresh lemon juice

  • 2 small garlic cloves

  • 1/2 cup extra-virgin olive oil, plus more for garnish

  • 1 tablespoon chopped dill, plus sprigs for garnish

  • Kosher salt and pepper

In a blender, puree the cucumbers, yogurt, lemon juice and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.

Make Ahead… The soup can be refrigerated overnight.

Notes: The soup can also be served as a sauce for grilled meats or used as a salad dressing.


Pick List:

fresh garlic! - summer squash - kale - garlic - big bunch o’ basil - beets -

broccoli - english cucumber - pickling cucumber

IMG_2768 (1).jpg



Strawberry Season comes to a close this evening,

BUT there is still a ton of Fruit in the field- I’m not kidding people!

so, let’s all go glean some berries!    

Join us Thursday afternoon for the annual CSA pop-up Strawberry Glean

Pick all you want, for free and enjoy this New England past-time.

WHO:  Open to the entire Edgewater Farm C.S.A. community

WHAT:  A Strawberry Gleaning takes place towards the end of a crop's productive season.  The purpose of the glean is to invite the C.S.A. community down to the farm to pick off any extra berries for their own kitchen.  The gleaning will take place rain or shine (preferably shine). The field is yours to pick through and whatever berries you can find are yours.  Bottomline, All-You-Can-Pick-FREE-Berries

WHERE:  at Edgewater South (the old Putnam Farm in Cornish, NH)

THE ADDRESS for all your googling: 949 NH Route 12A/ Cornish, NH

WHEN: This Thursday July 12th... 4 pm- 6:30pm

HOW: You pick.  Bring containers!!

WHY: Because it's awesome, and the berries are free and delicious and there is still some really nice fruit out there.

WARNING:  As it is the end of the season, you are likely to find rot... good luck and enjoy!    




This is a very loose recipe. Sure, I made it with zucchini ribbons, but there’s no reason you cannot use smaller or angled slices. Sure, I grilled it but if you don’t have a grill outside or an indoor grill pan, you could roast or broil it instead. It will taste essentially the same, which is to say, I hope, awesome. You could eat this with grilled bread for a light summer meal.

1 1/4 to 1 1/2 pounds zucchini, thinner longer ones are ideal here Olive oil

Coarse or kosher salt Freshly ground black pepper

1 3/4 cups (from 1 15-ounce can) white beans, drained (I used – Goya’s Great Northern beans)

1 lemon 1 garlic clove, peeled

A 2-ounce bundle of basil 1 to 2 tablespoons white wine vinegar

Coarsely grated parmesan, to taste

Prepare the zucchini: Trim ends and cut zucchini the long way into 1/4-inch strips. I use a mandoline for this (I have this one but will soon replace it with this) but a knife works too. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper.

On a grill (I use the full heat, but have a dinky, small grill; you might find a more moderate heat better here) or a grill pan, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer zucchini back to platter and squeeze lemon juice over it.

Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons. Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste.

Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Arrange grilled zucchini on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste.  Finish with a light blanket of parmesan and eat whenever you’re ready. As assembled, it keeps well at room temperature for an hour, giving you time to do everything else.

(recipe adapted from THUG KITCHEN, I only wish the internet allowed me to find the original recipe- check out the actual book for original content, you will not be disappointed).

3 medium beets, diced 1 onion, diced 1 tsp balsamic vinegar

2 tsp olive oil salt & pepper 2 cups water

1 cup quinoa 1-2 cups kale, chopped & stems removed


1 tsp Dijon mustard 3 T balsamic vinegar

1/4 cup olive oil S & P

Preheat oven to 400 degrees.

Pour all dressing ingredients into a Mason jar, shake, & set aside.

In a medium bowl, toss beets together with vinegar, olive oil, and pinch of salt. Pour mixture onto a baking sheet & roast for 20 minutes, turning half way through.

While the beets roast, bring water to boil in a medium pot. Add the quinoa, cover, and adjust heat to low. Cook quinoa at a slow simmer for about 15 minutes. Fold the kale into the hot quinoa and then add the dressing. When the beets are done, fold them into the quinoa. Add salt & pepper to taste.

Serve salad at room temp or refrigerate until cold.

AND LASTLY, THAT BIG BEAUTIFUL BUNCH OF BASIL?  MAKE PESTO!! Throw basil leaves, fresh garlic, olive oil, lemon juice, parmesan, some nut of choice, s&p into a food processor and walla- you have pesto.  Add everything to taste, you CAN NOT MESS THIS ONE UP YALL! Freezes beautifully.


Pick List:

Strawberries - Garlic Scapes - Basil - Napa Cabbage - Lettuce - Zucchini - Cucumbers - Broccoli


The heat wave is hitting our farm so hard right now.  Today we took a 10am ice-cream break because what else do you do when you’ve been picking berries since 5am and it’s already in the 90’s?  Don’t worry yall, another icecream break was taken at 1:30ish pm when we finished picking berries for the day and I expect one to follow as a post-work 6pm cool out.  That said, our ice-cream sandwich supply is beginning to dwindle and i expect food stress to follow… which is funny because we are a farm with plenty of food.

YES! PLENTY OF FOOD!!  Greens (salad) season, is just now starting to shift into grilling season (hoorah for the first zucchini!!) and as the week’s progress you will start to see more excellent grilling items to maximize your summer eating- speaking of, go slather the rest of your garlic scapes in olive oil, pinch of salt and throw them on the grill.

As for, this week on the farm… we are still picking strawberries.  Goodness gracious, the amount sometimes is overwhelming but we have such a positive crew!!  Everyone shows up at 5am, ready to pick and I swear by the 6th hour of straight picking, folks are still making jokes, poking fun, and getting some good laughs in.  We are so lucky to have such wonderful people on field crew this year. OK, It’s time for me to get up from this air-conditioned office and get to the green house for the next seedings of arugula, spinach, cilantro, dill, etc… It’s now 5pm, the sun is still high and it’s still hot, so I’ll just go ahead and pretend the greenhouse is a very fancy sauna and I’ll throw cucumber slices in my water to really get into character.  

Happy Heat-Wave Everyone!


because how else can we manage this heat wave?

  • 6-8 fresh basil leaves plus more for garnish

  • 1 lime half juiced and half cut into wedges

  • English cucumber 1" thick slice cut in half plus 3 thin slices

  • 1 TB. honey simple syrup *see below

  • 1 shot white rum or vodka

  • Soda water

  1. In a sturdy glass or jar, add basil leaves, lime juice, lime wedges, thick slices of cucumber, honey simple syrup and rum. With a muddler or wooden spoon, work to combine flavors (until the basil leaves and cucumber start to break down).

  2. Fill glass half way (or a bit more) with ice. Add the thin cucumber slices and top with soda water. Garnish with a basil leaf.

  3. *For the honey simple syrup, combine equal parts honey and water (say 1/2 cup honey and 1/2 cup water) in a saucepan. Stir over medium heat until the honey dissolves. Remove from heat and let cool completely before using. Store in an airtight container or jar in the fridge. Works great for sweetening iced tea and other summer drinks too!

The dressing is a simple blend of buttermilk, apple cider vinegar, a touch of mayo, shallots, sugar, salt and pepper but the flavor is anything but. This is my new go-to creamy dressing. I am sure it would equally delicious with some crumbled blue cheese mixed in, if you’re into that kind of thing.

The dressing would be really great on an iceberg wedge or romaine hearts salad, or any kind of everything-but-the-kitchen-sink mega mixed bowl. Like your lunch tomorrow.

1/2 cup well-shaken buttermilk 2 tablespoons mayonnaise

2 tablespoons cider vinegar 2 tablespoons minced garlic scapes

1 tablespoon sugar 3 tablespoons finely chopped chives

1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)

6 radishes, diced (any leftovers?) 2 celery ribs, thinly sliced diagonally


Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and celery with dressing.


(trying so hard to mimic that broccoli YAMA appetizer… if anyone is wondering this dish, though very good, does not taste like YAMA, please email me immediately if anyone knows the secret cold broccoli side dish).

6 cups fresh broccoli florets 1 tablespoon rice vinegar 1 tablespoon honey

1 tablespoon sesame oil 1 tablespoon soy sauce(I use low sodium)

2 tablespoons fresh ginger (grated) 2 garlic cloves(minced) 2 tablespoons sesame seeds

In a dry skillet, toast sesame seeds at medium heat until golden brown.  Mix rice vinegar, sesame oil, soy sauce, ginger, garlic, and 1 tablespoon of the sesame seeds. Let stand.  Steam broccoli until tender-crisp. Mix dressing and steamed broccoli, and top with remaining sesame seeds.  Let stand at room temperature until served.



Pick List:

Strawberries - Garlic Scapes - Dill - Arugula- Lettuce -

Radishes - Fennel - Green Tomato - Cucumbers


Returning CSAers- this week’s newsletter is an absolute repeat to last-year-at-this-time’s newsletter, but it is still relevant, so forgive me….

Today I’d like to remember the old days of Edgewater Farm- The days when fruit at the grocery store was not available all year round.  Or if it was available it was incredibly expensive. Today we can go to almost any chain grocery store in January and buy a quart of California strawberries no matter the season.  

Forty years ago, there was no category of “locavore”, because everyone was a locavore.  No one looked too far from their region for food. Everyone picked their own strawberries because frozen or canned berries and stored apples were more or less, the Upper Valley’s only winter fruit.  

Now that we have the luxury of imported food items, PYO berries is not necessary to fulfill that need of winter fruit, however for those that prioritize shopping local or knowing your food down to the farmer that grows it, there is a need to head into the fields right now and Pick Your Own Berries by the pound while the picking is good.  

I farm to eat the food we grow all year long- I know it’s origin, it’s grown with a lot of heart- and that feels good.  I am forever ecstatic in January to open up the chest freezer and pull out the Summer’s harvest and remember that we grew and picked and processed these strawberries.  To the folks that leave our strawberry field with containers and containers filled of fruit to store throughout the winter, I see you, and I totally get you. I also thank you for choosing our farm to help you get through the colder darker months, making December- January- February- March- and even April a little sweeter and a little brighter.   

As for you- the CSAers- come winter you will be ecstatic about your freezer or pantry!  Like a strawberry, your weekly share is best enjoyed fresh, but for those of you that need a little pick-me-up-taste-of-summer during winter months, there are plenty of recipes headed your way for freezing, canning, fermenting and preserving (ahem, see Garlic Scape recipe from last week- when made in bulk, freezes beautifully).  

And for the CSAer that is inspired by the season to PYO and get in on the winter-berry challenge… (or if you just want to pick some quarts and call it good)  In your CSA share this week you will find a pass to pick 2#’s of berries out of our PYO patch in Cornish- you can OF COURSE pick more, but the first 2 pounds are on us. The picking right now is insanely good!  Head to the strawberry patch during picking hours: 7-noon, and again in the afternoon 4-7pm, for your own opportunity to pick and take part in one of New England’s best past times.

Address to pick: 949 NH Route 12A/ Cornish, NH





grilled/roasted fennel and quinoa salad

recipe serves: 4-6 

notes: I soak quinoa for about 15 minutes before I strain and cook it, just to get some of the bitterness off. Also, you’re just grilling the fennel to soften it up a bit and get some char happening. Roasting would achieve the same thing more or less.

 3/4 cup quinoa, soaked and strained (any colour)

1 small bulb of fennel, trimmed, cut in half + core removed (save some of the fronds for garnish)

4 radishes, halved and sliced thin 1 cucumber, diced small

3 sprigs of dill or 1/4 cup chopped 2 green onions, sliced thin

2 tsp dijon mustard juice of 1 lemon

3 tbsp olive oil + extra for grilling/roasting handful of chopped, toasted nuts/seeds (optional)

salt and pepper

 Preheat the oven to 400 degrees F if you’re roasting the fennel, and line a baking sheet with parchment and set aside. Preheat a gas grill to high if you’re grilling the fennel.

Cook the quinoa: combine quinoa with 1.5 cups of water and 1 teaspoon of salt in a medium saucepan over medium-high heat. Bring to a boil and simmer until all of the liquid is absorbed, about 10-15 minutes. Remove from the heat and set aside.

Grill the fennel: brush the fennel with 2 teaspoons of the olive oil and season with salt and pepper. Place onto a grill heated to high, cut side down. Grill until char marks are achieved on both sides and fennel feels a bit soft. Remove and cut into a rough small dice once cool. I do this by placing the flat side of the fennel down, cutting into lengthwise slices and then cutting those slices into smaller pieces.

Or roast the fennel: slice the halves of fennel and toss them in a bit of oil, salt, and pepper. Spread them out on the lined baking sheet and roast in the oven for about 15 minutes, or until soft and there are golden, caramelized edges.

Fluff the cooled quinoa with a fork and place into a large bowl. Add fennel, radishes, cucumber, dill and green onions. Add dijon, lemon juice and remaining olive oil on top. Season with salt and pepper and mix until thoroughly combined. Plate as you wish, garnished with the fennel fronds.


garlic scape dressing

makes about 1.5 cups of dressing

notes: I would only recommend doing this with the scapes if you’re making the dressing in a blender. Otherwise, stick with a finely minced clove of garlic. Depending on how long they’ve been around, garlic scapes can be quite fibrous so just use the more tender parts. Also, I use grapeseed oil here because its neutral flavour doesn’t overpower the scapes.

1/4 cup white wine vinegar

1/4 cup filtered water

1 tsp salt

ground black pepper to taste

1/2 tbsp dijon mustard

1/2 tbsp light agave (or honey)

2 garlic scapes, roughly chopped

3/4 – 1 cup grapeseed oil (I tend to like dressing more on the acidic side so I lean to the 3/4 cup measure)

 Combine the vinegar, water, salt and pepper in the blender pitcher. I like to add the salt with the vinegar so that it gets a head start on dissolving. Then, add the dijon, agave and garlic scapes. Blend the contents until the scapes are more or less pureed.

Put the blender on a low speed, remove the top feeding lid and slowly drizzle in the oil with the motor running until the dressing is thoroughly combined and creamy. Store in the fridge for up to 1 week.


Pick List:

Strawberries - Garlic Scapes - Rhubarb - Cilantro - Lettuce -

Hakurai Turnips - Nasturtium Starts - Scallions - Cucumbers


Truth be told I’ve been sitting at the computer for way too long thinking about what to write about this week… and honestly, my brain is fried.  While there is something so special about getting up day after day, at the literal 4:45am-crack-of-dawn to begin berry picking by 5, it is without a doubt starting to take a toll on my mental capacity to think deep thoughts, write this newsletter and have a conversation with literally anyone.  The coffee's never quite strong enough… So, I’m going to write in bullet points (because quite frankly, it’s the easiest form of communication) to give you all a breakdown of this week at Edgewater Farm...

  1. It RAINED!!  

  2. We are officially deep into strawberry season.  

  3. The beloved though hastened rain, gave way for field plantings of lettuce, swiss chard, kale, and other greens

  4. With the rain came the weeds.  We’ve all been doing our part cultivating - by hand and by tractor- so we don’t lose any crops this year to clover, purslane, lambsquarter, nettles or any other weeds that can really overtake a field… yes, i just named edible plants- no, we are not trying to grow them for food or profit.  If you love wild harvesting, please feel free to stop in at any time and pick all of them- BUT YOU MUST PICK ALL OF THEM FROM EVERY SINGLE FIELD.

  5. PYO (pick your own) Strawberries begins today, Wednesday, June 20th!!  

The fields for picking are located at our satellite farm in Cornish NH.  

The address to google is: 949 NH Route 12A/ Cornish NH 03745

The hours are 7-noon, 4-7pm (this is to insure that no one passes out in the mid-day heat).

Picking prices:

Picked strawberries under 10#... 3.25/#

Picked strawberries Over 10#... 2.50/#

Picked strawberries Over 50#... 2.10/#  

Also noteworthy, it’s a cash or check only operation

and the most noteworthy mention of all, the berries are beautiful and sweet AND PLENTIFUL!


note about Garlic Scapes: Each individual scape is cut from the top of the garlic plant.  By Cutting the escape from the plant, the energy it takes to produce that scape (flower) goes back into the plant producing a bigger garlic bulb.  As a result, we get good size garlic come harvest time, as well as delicious garlic scapes to hold us over until then. They have a mild garlicky flavor.  Chop, saute and add them wherever you might add garlic. Also noteworthy, they make an excellent addition to an early season bouquet. For example, i keep my scapes in a vase with a bit of water on our kitchen table simply because it looks cool.  

But For REAL Meal magic, consider making the following:


I can not stress enough how insanely good this stuff is.  Make a ton! It freezes beautifully. I still have some leftover in my freezer from last season because I’ve been hoarding it for myself- it’s that precious.

Makes: about 1 1/2 cups

  • 1 cup garlic scapes, sliced crosswise

  • ¼ cup pine nuts

  • ½ cup good olive oil

  • ¼ cup Parmesan

  • Salt and pepper, to taste

  1. Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it's fully incorporated.

  2. Add cheese, pulse, then season with salt and pepper to taste.

  3. This won't brown like basil pesto will, so if you're not using immediately, just store in a container in the fridge. It will last a week.

 Your Hakurai Turnips

The internet is full of recipes on roasting these pearly whites in olive oil, or pickling- but honestly, they are SO GOOD on their own.  Great in a salad and even better sliced like chips and used as a vehicle to devour your garlic scape pesto.

Your Nasturtium Plant

Plant in FULL SUN.  If in a pot, water as needed- If in the ground, water daily for the first week and then pray for rain.  The plant produces edible flowers that are spicy and excellent additions to any Summer salads.



FALL CSA Week 7      

Pick List:






 chili, squash potage, borscht, tomato, or pumpkin black bean

It is 6am on Tuesday morning, November 21st -last day for CSA- and I am already so sad.  We started the season way back in the early Summer with a lighter (weight) share of Strawberries, radishes, scallions, greens, cucumbers, basil, and a couple veggies starts- and we end it heavy today with all the roots and eggs, and greens, and Em’s cooking (three cheers for the kitchen squad!).  Every year about this time I think back on the growing season through the food we eat.  The month of June is Strawberries, cucumbers, and greens, July is Summer Raspberries, carrots, and the first tomatoes, August becomes the month of every crop under the sun- think watermelon, sweet peppers, eggplant, sweet corn and so on and so forth.  I could go on here, but I assume you get the point.  Bottomline, now we are in mid-November, making this the time of year for storage crops and greens, and warming foods.  As we move through the winter I plan to hang on to every last winter squash and carrot and onion (not to mention the canned foods in pantry and fruit in the freezer) for as long as possible hoping to make it through to the next growing season (but do not be surprised if you see me come March at the COOP, Norwich Farmers Market or Windsor Price Chopper).  The growing season keeps all of us at Edgewater on our toes, and i can speak for everyone when I say that we all love what we do here (otherwise we would be nuts to do it because HELLO long days).  And while I am sad to see the 24 week season (17 weeks of summer + 7 Fall) come to a close, it will be nice and rejuvenating to focus on other things on the farm like COOP orders (yes you can still support our farm by purchasing our produce from the COOP SHELVES!), seed orders, clean up, art, and family (because my family up here in the North Country is all of Edgewater Farm).  

Lastly, I love you guys.  I really do.  I’ve said it before, and I will say it over and over- Yall are the best community to grow for and i feel so lucky that you chose to make our farm, your farm this 2017 Harvest Season.  

Happy Thanksgiving Yall!  (is it too early to say, I miss you already?).


Brussels sprouts are a part of the Brassica family of vegetables, also referred to as the Cruciferous family, which include 34 edibles such as cabbage, broccoli, cauliflower, collards, and kale…all your favorites, right?

Most cruciferous vegetables, including brussels sprouts, are excellent sources of vitamin C (perfect for this time of year!), folic acid, vitamin A, potassium, fibre, and they even contain omega-3 essential fatty acids!

Brussels sprouts also contain the seemingly miraculous plant phytonutrients that enhance the activity of the body’s natural defense systems to protect against disease, including cancer. Scientists have found that sulforaphane, one of the powerful glucosinolate phytonutrients found in Brussels sprouts and other cruciferous vegetables, boosts the body’s detoxification enzymes, potentially by altering gene expression, thus helping to clear potentially carcinogenic substances more quickly.

Sulforaphane, which is formed when cruciferous vegetables such as Brussels sprouts are chopped or chewed, is already known to trigger the liver to produce enzymes that detoxify cancer-causing chemicals, inhibit chemically-induced breast cancers in animal studies, and induce colon cancer cells to commit suicide. A study published in the Journal of Nutrition also suggests that sulforaphane may help stop the proliferation of breast cancer cells, even in the later stages of their growth.

Brussels sprouts contain goitrogens, naturally occurring substances in certain foods that can interfere with the functioning of the thyroid gland. Individuals with already existing and untreated thyroid problems may want to avoid Brussels sprouts for this reason. Cooking may help to inactivate the goitrogenic compounds found in food. However, it is not clear from the research exactly what percent of goitrogenic compounds get inactivated by cooking, or exactly how much risk is involved with the consumption of Brussels sprouts by individuals with pre-existing and untreated thyroid problems.

Caramelized Tofu with Brussels Sprouts

7 – 8 ounces extra-firm tofu cut into thin 1-inch segments a couple pinches of fine-grain sea salt

a couple splashes of coconut or olive oil 2 medium cloves garlic, minced

1/3 cup pecans or walnuts, chopped 1/4 cup cilantro, chopped

2 – 3 tablespoons Sucanat, (or the least processed organic cane sugar you can get your hands on)

1/2 lb. (or more!) brussels sprouts, washed and cut into halves or quarters (depending on their size)

1. Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Sauté until slightly golden, about 4 minutes.

2. Add the garlic and nuts, and cook for another minute. Stir in sugar. Cook for another couple of minutes until the sugar has melted. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.

3. In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious. Add the chopped cilantro, give a quick stir and serve immediately.

Tip: I liked this dish (all 5 times I’ve eaten it in the past week and half) served with quinoa or short grain brown rice. Eaten with a whole grain, this meal becomes very balanced and filling….and seriously addictive.

I never thought I would say it, but I’ve found a new love. It could be the health benefits, it could be how cute they look all in a row sitting on their stalk, but I think it is actually the taste that keeps me coming back for more. Bright, earthy and green, they sing in my mouth and keep my body dancing.



fall CSA week 5

Pick List:




KITCHEN LIST: SOUP & olive bread    



On Monday, we said goodbye to Roy, Strong, Garnet, and Jasper for the 2017 growing season and i am a little heartbroken.  Every year about this time the Jamaican crew head home.  I’ve been through this for about 10 seasons now, but this is the year that made me unexpectedly weepy.  I blame Hobbes (our kid-o).  From May to November Ray and I share our home with Roy and Strong and as a result they become apart of our family.  We do a couple meals a week together, share laundry and bathroom space, drink beers post work, etc… On top of the normal ins-&-outs of sharing a home, they have both developed the sweetest relationship with our almost 2 year-old.  Hobbes lights up when they come into the kitchen.  He runs over, gives hugs, and totally forgets about the sweet potato and sausage waiting on his plate.  As a farmer and parent I am in a continual state of multi-tasking (aren’t we all?) and having Roy and Strong to lean on every now & then was so nice and like family,  it just felt natural.  Anyhow, our Summer Family of 5 is down to three and we are already looking forward to the next growing season when our home is back to full capacity.  

 Likewise, our field crew is experiencing the same loss (though i doubt anyone is weepy over it).  Our field crew of 9 is down to 4 (sometimes 5) and with all the late season harvesting due to the insanely nice weather, a lot of the typical Fall chores got pushed back.  Right now we are swimming in carrots and potatoes and a large list waiting to get crossed off.  So it goes.  

 Regardless, all the guys got back safely to their own farms and own families, and curried goat, and jerk chicken, and warm sunshine.  We miss them already.  




This recipe yields 1 to 1 1/4 cups dressing.

The major changes I made to the recipe were to increase the miso and sesame oil because I like it when their flavors are noticeable. This recipe has a real bite to it from the fresh ginger and the shallot. The original recipe suggested a large one, I suggest a more thimble-like small one. If you don’t want as loud of a ginger bite, use one tablespoon instead of two. This will make a lot but I like salads best with a heavy helping of this. You’ll go through it faster than you’d expect.

 1 large carrot, peeled and roughly chopped 1 small shallot, peeled and roughly chopped

2 tablespoons roughly chopped fresh ginger 2 tablespoons white miso

2 tablespoons rice vinegar 2 tablespoons toasted sesame seed oil

1/4 cup grape seed or another neutral oil 2 tablespoons water

  • Make the dressing: Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grape seed oil and the water.



notes: Keep your eye on the shreds once they turn bright green! Overcooked brussels sprouts in any form are actually the worst. And if you don’t have smoked paprika, use the regular stuff! It will still be delicious.

1 tbsp grape seed or other neutral-flavour oil 1 shallot, halved and sliced thinly

1 garlic clove, smashed 1/2 tsp smoked paprika

1 lb (454g) of brussels sprouts, trimmed of tough outer leaves, halved and sliced fine/shredded up to the little cores

salt and pepper 1 tbsp apple cider vinegar

1 tbsp maple syrup (or dark agave) 1/3 cup pecans, toasted and roughly chopped

Heat the oil in a large saute pan over medium heat. Add the sliced shallot and smashed garlic clove. Stir around until fragrant. Add the smoked paprika. Stir the shallots here and there until they are quite soft, but not browned, about 5 minutes.

Add the shredded brussels sprouts and a splash of water. Stir and lift with tongs quickly until the shreds start to wilt just a bit and the colour has darkened. Season with salt and pepper. Add the apple cider vinegar and stir again. When the shreds are bright green and a bit limp (takes about 3 minutes), remove from the heat. Add the maple syrup and stir to combine.

Transfer warm mixture to a serving plate and garnish with chopped pecans.



don’t want to use them right away? No prob- leave them on their stalk in a cool place like your garage


fall csa week 4

posting a week late (oops!)

Pick List:




For all those looking to ease up on their winter/holiday/thanksgiving meal prep, and jump right into the eating and drinking and good cheer,  Emily and the good folks in the kitchen got your back.  Em is in the process of slicing, dicing, roasting, and packaging all the necessary vegetables to make mouths water and impress all your friends/family.  As mentioned before, think Mrs. Doubtfire when she orders out and wins the heart of Sally Fields.  So, without any further adieu, here is your THANKSGIVING LINE-UP, click away:


roasted parsnips + carrots + rice with zingy turmeric broth recipe

serves: 2

 4 medium carrots or parsnips or both, scrubbed + cut into 1 inch pieces


fresh/dried thyme leaves (+ extra for the broth)

salt + pepper

sizeable knob of coconut oil/ghee

1 shallot, fine dice

2 clove of garlic, minced

2 thumb-sized piece of ginger, peeled + minced

2 tsp ground turmeric

2 cup filtered water

juice from 1 lemon

cooked brown/wild/whatever rice for serving (or another grain you like)

sprouts/shoots/small greens of some kind

Preheat your oven to 400 degrees F. Line a small baking sheet with parchment.

Toss the carrots and parsnips with some thyme, oil, salt + pepper. Scatter them in a single layer on the baking sheet and slide them into the oven. Roast for about 20 minutes or until the carrots are browned in spots and soft.

Meanwhile, heat the coconut oil in a small saucepan over medium-low heat. Add the shallots. Stir them about and sauté them until translucent and soft, about 4 minutes. Add the garlic, ginger, and a sprig of thyme if you like (or a sprinkle of dried thyme leaves). Stir this mix about until it’s very fragrant, about 1 minute. Add the turmeric to the pot and stir to incorporate. Keep stirring until the mix seems paste-like. You’re cooking the raw-ness out of the spice at this point, ideally for about 3 minutes (add more coconut oil if necessary). Slowly add the water and stir. Gently simmer the broth for 10 minutes or so. Add the lemon juice and stir at the end. Season the broth with salt and pepper.

Place the roasted carrots and rice in a bowl. Strain the turmeric broth if you like, then ladle it on top. Garnish the bowl with sprouts and sesame seeds if you like.

Japanese Vegetable Pancakes [Okonomiyaki] with Cabbage, Kale and Carrots

Yield: 4 large pancakes or I am really sorry, but I forgot to count, but I’d say at least 12, probably 14, smaller ones


1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one

4 medium carrots, peeled into ribbons with a vegetable peeler

5 kale leaves, ribs removed, leaves cut into thin ribbons

4 scallions, thinly sliced on an angle

1 teaspoon kosher salt

1/2 cup all-purpose flour

6 large eggs, lightly beaten

Canola, safflower or peanut oil for frying

Tangy Sauce

1/4 cup ketchup

1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)

1/4 teaspoon dijon mustard

1 tablespoon rice cooking wine or sake

1 teaspoon soy sauce

1 tablespoon honey (use 2 if you like a sweeter sauce)

1/8 teaspoon ground ginger

Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beginning to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.

Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.

Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.


(easiest ever) Fennel beetroot slaw


  1. Combine all the vegetables in a bowl with the soured cream and nigella seeds.

  2. Stir and serve.


1. Preheat your oven to 300 degrees Fahrenheit.


3. Transfer all of the vegetables to a large bowl along with whole garlic cloves. Toss with ¼ CUP of olive oil and salt and pepper.

4. Arrange the vegetables on a large rimmed baking sheet and cover with foil.

5. Bake for 30 minutes. Remove foil, stir the vegetables, then return to the oven. Turn the heat up to 450 degrees Fahrenheit and let the vegetables cook for another 10 minutes, or until tender and browned.


Pick List:







Yall.  This is my very favorite week- the ginger week.  This is the week that we dig up a bushel of this root from the greenhouse (that we pretend is Hawaii all season long) and begin the annual ginger CSA dispersal.  Ginger is remarkable, and growing this beloved root ranks high on my list of crops we grow.  Normally we stick to growing it in the ground of a greenhouse but this year we experimented with growing it outside.  We still have yet to dig that patch up and see the results, but I am eager to find out how the planting fared compared to the stuff grown in the tunnel.  Also this week, we threw in lemongrass- another love of mine and another reminder of how awesome it is to be apart of a diversified farm that experiments and messes around with unusual (for New England) crops.  A lot of our crop inspiration comes from our good friends in Rhode Island at Wishing Stone Farm.  For more about Ginger see Tips, Tricks, & Recipes…



FRESH Ginger… This stuff is amazing.  Brew it with hot water for tea.  Add to soups and stir-fries.  It is very important to keep it refrigerated and if not used by day 3, throw it in a zip-lock and put it in the freezer.  Use it at your own leisure, when you are ready to use, take it out and grate it into your meal.


Pumpkin and tomato laksa by NIGEL SLATER

(this is actually my favorite winter/fall recipe… confusing to throw in this week because of the still mild weather but worthy of the newsletter as it brings together so much of this week’s harvest and it is incredibly delicious, perfect for cold nights but still great mild nights).

1 ½ c. unpeeled weight winter squash

3 hot peppers

4 cloves garlic

a lump of ginger the size of your thumb

2 plump stalks of lemon grass

6 lime leaves

a little vegetable oil

2 c. chicken or vegetable stock

1 ½ c. coconut milk

3 CHOPPED tomatoes

2 tbsp nam pla (thai fish sauce)

the juice of a lime ½ c.

dried noodles

a large handful mint leaves

5 or 6 cilantro roots a large handful cilantro leaves

 Cut the pumpkin into large chunks and place in the top of a steamer. Or, steam it in a colander over a pan of boiling water. The pumpkin should be tender in 12-15 minutes. Remove from the heat.

To make the spice paste, chop the chillies, removing the seeds first if you wish. Peel the garlic and the ginger and chop roughly; put into the bowl of a food processor. Discard the outer leaves of the lemon grass then roughly chop the inner heart leaves, shred the lime leaves and add them to the chillies. Scrub the coriander roots and cut them off, putting them with the chillies, along with half the coriander leaves and stems. Blitz them to a pulp, adding a little oil if the mixture needs it to go round.

Place a fairly deep pan over a moderate heat, add half the spice paste (keep the other half in the fridge for tomorrow) and fry it, moving it round the pan so it does not scorch. Do this for a minute or two then pour in the stock and coconut milk and bring to the boil.

Cut the tomatoes in half, and add them with the nam pla and the lime juice. They will take seven to 10 minutes to cook. Add the chunks of pumpkin and continue cooking for a minute or two. Place a swirl of noodles in each of the four bowls, pour over the laksa and add the mint and remaining coriander leaves.


fire cider:

This week I want to introduce you to this amazing tonic that has the strength to give you that extra boost for your immune system when the weather turns and all the gunk you’ve ignored all Summer comes to hit you at once (does this happen to anyone else?) Also, my kid-o just started at a daycare, so our little family is all about giving our immune system a little extra love.  Your CSA share this week has some of the necessary ingredients to start your own batch.  The following is a write up of Fire Cider taken from mountainroseherbs.com:

“Fire Cider is a traditional remedy with deep roots in folk medicine. The tasty combination of vinegar infused with powerful anti-microbial, decongestant, and spicy circulatory movers makes this recipe especially pleasant and easy to incorporate into your daily diet to help boost natural immune system processes, stimulate digestion, and get you nice and warmed up on cold days.  Because this is a folk preparation, the ingredients can change from year to year depending on when you make it and what’s growing around you. The standard base ingredients are apple cider vinegar, garlic, onion, ginger, horseradish, and hot peppers, but there are plenty of other herbs that can be thrown in for added kick.  Fire Cider can be taken straight by the spoonful, added to organic veggie juice (throw in some olives and pickles and think non-alcoholic, health boosting bloody mary!), splashed in fried rice, or drizzled on a salad with good olive oil. You can also save the strained pulp and mix it with shredded veggies like carrots, cabbage, broccoli, and fresh herbs to make delicious and aromatic stir-fries and spring rolls! I like to take 1 tbsp each morning to help warm me up and rev the immune system, or 3 tbsp if I feel the sniffles coming on (me too).”

½ cup fresh grated organic ginger root ½ cup fresh grated organic horseradish root

1 medium organic onion, chopped

10 cloves of organic garlic, crushed or chopped

2 cayenne peppers, chopped

Zest and juice from 1 lemon

Several sprigs of fresh organic rosemary

1 tbsp organic turmeric powder

¼ tsp organic cayenne powder organic apple cider vinegar

local honey to taste


Prepare all of your roots, fruits, and herbs and place them in a quart sized jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus opening experience! Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well! Store in a dark, cool place for one month and remember to shake daily.

After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining. Next, comes the honey! Add ¼ cup of honey and stir until incorporated. Taste your cider and add another ¼ cup until you reach the desired sweetness.


Jenny’s fire cider note:

You can use the processed horseradish in your fire cider but make sure to keep it in a cool place so it does not ferment (its got a little maple syrup in it and the sugars could cause it to go south- i wonder if you might keep it brewing in the fridge to be safe.  My Batch is still sitting out on our counter after 2 weeks and i believe the vinegar is helping it to maintain a good balance- but don’t blame me if it ends up turning into a science fair project gone bad.  Also, feel free to email me if you want to talk fire cider or other uses of all these veggies. jenny@edgewaterfarm.com






Pick List:









BONUS LIST:  B.Y.O.Bouquet (build your own bouquet!)    


Yall- we got frosted.  It’s official.  Summer is over.  That said, before the 32 degree chill settled on River Road we picked a ton of peppers.  While you might be overwhelmed by them right now- i urge you to savor them as this will be the last you see of peppers for the rest of the season, so please enjoy.  See tips- tricks - recipes for info on all the peppers.

The following is a PSA on all the pre-made food overflowing from our farmstand kitchen:

CASSEROLES:  Hands down, the easiest “farm to table” meal you will feed your family this fall.  $12.99 a meal.  They are absolute comfort in a warm square dish.

SAUCES - DIPS - CONDIMENTS (this falls into my favorite food group: things that make it ok to eat a mostly cracker diet): horseradish, pesto, chimichurri, romesco, tomato pesto--- all great sauces and spreads that will sustain your need of summer bounty throughout the winter.  They also make great gifts, party tricks and housewarming treats!

For more ideas and questions as how to use these spreads email your favorite cook and mine, emily:emsedibles13@gmail.com

When you pick up your CSA share on Wednesday nights, know that everything in the coolers and freezers (casseroles, cookie, dough, spreads, and even chicken!) is available for purchase along with the Maple Syrup, bagged potatoes, etc…

Also, your Thanksgiving is about to get so easy.  Emily will put together a comprehensive list with prices of pre-made food to pre-order to ease your big meal anxiety/impress all your friends and family.  Simply, take food out of the container and display it as if you made it yourself- no one will ever know. Think, Mrs. Doubtfire when Robin Williams impresses his/her ex-wife with take-out.  



Carmen (long orange) - Red Bell - Quart of lunch box:

 these are all sweet peppers!


dark green, heart shape, thin walls- excellent for roasting and stuffing.  Mild heat here folks.  

Mole Pepper:  

long dark greenish brown pepper- this is not a hot pepper! It is ideal for drying and making sauce!! The MOLE sauce is the most magical sauce that comes from the most magical state of Oaxaca, Mexico (not kidding about either of these statements).  This sauce leans heavy on the mole and poblano pepper and typically goes with chicken.   

CAYENNE PEPPER:  HOT HOT HOT.  easy to dry and you can absolutely enjoy it all winter long.  Also, this pepper is insanely good for your immune system.  


» Several fresh peppers, each with a couple of inches of stem intact

» A length of heavyweight fishing line (ideally 25 lbs or higher)

» 2 sticks (foraged from outside is fine)

» 1 large-eyed needle


Knot one end of your fishing line around one of your sticks (see photo at above). This will act as your anchor, keeping your chilies from sliding off the line. Then thread the other end of the line through the eye of your needle, just as you would if you were getting ready to sew. Using the needle, pierce your largest pepper through the widest part of its stem (see above). Pull the needle all the way through the stem and slide the pepper down to the end of the fishing line, until it hits your anchor.

Take your next largest pepper and repeat, piercing the stem and pulling the needle and line all the way through, then sliding the pepper down the line. Continue until you’ve strung all of your peppers, largest to smallest. Knot the end of the fishing line around another stick for stability and hang in a cool, dark, and relatively humidity-free spot. You don’t have to find a desert microclimate; a pantry or cabinet will work fine; too close to a steamy dishwasher or stove is less than ideal.

We’ve just strung the batch pictured up top, so timing is TBD, but we’re thinking we’ve got weeks to wait. In the case of poblanos, the peppers will be dry when they’re thoroughly brittle and have turned from forest green to red. We think we’ll be able to tell when they’re wrinkly enough.


 (make extra!  This recipe only calls for 2 sweet peppers but you can easily make more and adjust recipe accordingly- this is my weekend plan- it freezes beautifully to enjoy all winter- and yes, if you participated in the Summer CSA you have seen this recipe before because it is just that good).  

½ cup toasted sunflower seeds 2 roasted sweet peppers

2 cloves of garlic, chopped 1 teaspoon smoked paprika

pinch of cayenne 2 tablespoons sherry OR apple cider vinegar

1 tablespoon tomato paste small handful flat parsley leaves

sea salt and ground black pepper scant ½ cup virgin olive oil

Roasting peppers: Place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper.Roast the peppers in the pre-heated 450 degree oven for about 25 minutes; or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly.

Make the sunflower romesco: In the bowl of a food processor, combine the sunflower seeds, roasted red peppers, garlic, paprika, aleppo pepper, vinegar, tomato paste, parsley, salt, and pepper. Pulse the mixture until all ingredients are finely chopped and lightly pasty. Scrape the bowl down. Then, with the motor on low, drizzle the olive oil in through the feed tube until fully incorporated. Check the sauce for seasoning. Transfer sauce to a sealable jar, and set aside in the fridge until ready to use.



FALL CSA: week 1

Pick List:







B.Y.O.Bouquet (build your own bouquet!) & HOUSE PLANT    



On monday we wrapped up our farmstand season.  It feels nuts to close our doors with this on-going summer-like weather, however as we all know, in New England one can never get too comfortable with any weather pattern.  That said, the extended 10-day forecast looks frost clear for a bit so let’s keep wearing our shortest stone-washed-denim cut offs and pretend it is still August (wait, upon thursday revision and internet posting- the previous sentence is a complete fib and we are preparing for a frost tonite!).  Likewise, your share this week is an absolute ode to Summer- tomatoes, raspberries, peppers, corn, green beans, cucumbers, etc…  Please forgive me if you were expecting all things fall this week, but i swear you will thank me come the last week of Fall CSA in November when you are up to your ears in winter squash.  

A note on the corn:  it is a bonus this week- a little extra add on for the CSAer as the Co-op will no longer take it because we have worms- there, i said it!   The worms, called corn earworms, are one of our biggest battles in the corn-field next to birds.  Earworms are the larval form of an adult moth, which lays a single egg in the green silk of a corn stalk. The eggs hatch and the worm feeds on the silk of the corn for about two weeks.

As you shuck your corn, you will notice that they’ve been pre-checked.  However, you might find one of these little wormy devils, but the corn itself is fine to eat. Just discard the worm and cut off the affected section of the ear before using it.

Moving on from worms- you will all no doubt be delighted by the ongoing Fall Raspberry harvest, and my favorite addition this week- the BYOBouquet.  



4 or 5 beets or turnips, greens removed and saved for another use

Olive Oil 1 teaspoon red wine vinegar Salt and Pepper 1/2 cup walnuts, roasted

1 Tablespn chopped fresh dill or mint Feta or gorgonzola cheese (optional)

 Preheat oven to 400° F.  

Scrub roots and remove greens. Drizzle the roots with olive oil and season with salt and  pepper. Wrap the roots in aluminum foil and crimp the sides closed, put them on a baking tray and put it in the oven.  The foil isn’t absolutely necessary, but it will help to keep the roots moist.  Cook the beets or turnips until they are tender – 45 minutes or more, depending on the size of the roots.  Note that if you are using the oven for another purpose and the temperature isn’t 400°, the roots will still roast well, but the time in the oven will vary.

While the roots are in the oven, prepare a vinaigrette with 1 tablespoon of olive oil and a teaspoon of red wine vinegar.  Add the dill and shake it up. This salad will be great without the dill. Another surprisingly good option is mint.

When the roots are cool enough to handle, you can slip their skins off by rubbing them with a paper towel.  This is step that isn’t absolutely necessary, but the skin can sometimes be a bit off flavor or bitter.  If the peel doesn’t come off easily after roasting, it may not really be necessary to take it off. Slice up the roots while they are still warm (they absorb the vinaigrette better when warm), and pour the vinaigrette over them.  Top with the walnuts and season with salt and pepper.

Sprinkle the cheese, if you have it, over the salad right before serving.

Also noteworthy- this salad goes great on top of the spicy greens!!


Recipe adapted from Eating Local, by Janet Fletcher

Tomatoes in a variety of colors and sizes. Salt and black pepper

Red or white vinegar 4 thick slices bacon, cut into 1 inch pieces

4 small handfuls of spicy greens mix

For the dressing

1/2 cup mayonnaise 1/2 cup buttermilk 1 onion, minced

2 teaspoons minced fresh dill, tarragon or basil 1 small garlic clove, minced

1/2 teaspoon white wine vinegar salt and pepper


Make your dressing.  Whisk together the  mayonnaise and the buttermilk, then whisk in the onion, herbs, and garlic.  Add vinegar to taste and season with salt and pepper.  Make the salad.  Slice the larger tomatoes and arrange them on a serving platter.  Season with salt, pepper and vinegar.  If you have some very small tomatoes, cut them in half and set them aside.  Put the bacon in a large cold skillet and set over moderately low heat.  Cook, turning often, until the pieces are crisp (about 8 minutes).  Remove from the pan with a slotted spoon and drain on paper towels.  Spoon the dressing over the tomatoes.  Top with arugula and scatter any small tomatoes over the top.  Sprinkle the bacon over the top and serve immediately!

Also, about your greens!  Do not feel like you have to eat them fresh like salad- i often thrown them into scrambled eggs, frittatas, soups, etc…

week 17 (end of summer CSA season)

Pick List:


      KITCHEN SHARE:      

Raspberry Sauce


Holy hell, it is week 17 of our 17 week CSA harvest season.  That went too quick.  That said, i can’t get too sentimental as our FALL CSA begins next Wednesday, so while it may seem like we are saying goodbye to an old friend, our more attractive friend that comes with eggs, fresh bread and ready made foods is about to come in town and we will call this friend FALL-TANYA.  (can you tell i am writing this at 5am?).

FALL-TANYA aside, let me tell you about this past week:  This week we began the shift into colder weather farming- making space in the pack shed for potatoes, chipping onions, picking up the rest of the winter squash, picking and washing an amazing amount of carrots, eating soups, and wearing so many layers that get strewn across the yard come 11am when the fog lifts.  Also noteworthy, we had a frost scare two nights in a row.  Thankfully (or not so thankfully depending on who you ask, ahem Pooh who is always ready for an early frost so he can go fishing) we were protected by the fog and nothing got hit.  To prepare for the frost, Mike was out the night prior picking literal bins upon bins of peppers- as peppers fare terribly when the weather dips too low.  Ray and the rest of field crew were picking up the rest of the pumpkins and winter squash, and i was putting a tired toddler to bed.  

Also this week, Willing Hands came by and picked what looked like 100’s of pounds of cherry tomatoes to be distributed to local food pantries.  As I’ve mentioned earlier, the good folks at Willing Hands come out to glean once a week- sometimes carrots, onions, green beans, etc… but this week seeing all of those cherry tomatoes go out was something special.  I am so pumped and proud to be apart of a farm that provides food throughout the ENTIRE growing season to less fortunate people and families.  

One more aside- the FARMSTAND CLOSES FOR THE SEASON on OCTOBER 9th (Indigenous Peoples Day).  

To ensure quality sustenance for you and your loved ones through the cold months consider the following:

  1. Join the FALL CSA and hang out with me or Allie Wednesday Nights from 5-6pm  (have i mentioned this enough? I’m just super excited)

  2. Load up on pre-packaged frozen fruit (strawberries, raspberries, blueberries, etc..) and roasted vegetables and PESTO  from our Farmstand FREEZER

  3. Buy and store unwashed potatoes and beets in bulk as well as washed and bagged carrots (they last longer this way).

  4. Take home so many plum tomatoes for your own roasting and storing.

  5. Shop at the Coop!!  We will continue to sell beets, potatoes, onions, carrots, winter squash, etc until we run out usually around the first of the year.   

 The list could go on but I will stop there because i need coffee asap.  Bottomline, I love being apart of this food-based-good-grown community.  I am so grateful to all the CSAers that came out this season and bought a share in our farm- I hope you enjoyed it- feel free to email me with any gripes that can be improved upon next year.  Lastly,  Thank you for making our farm, your farm- see you in 2018!!  


serves: 4-5

notes: I steam the squash so that I can retain the clean shape of it, but you could make this with some leftover roasted squash if you have it on hand.


juice of 1 lemon (about 1/4 cup) 2 tbsp agave nectar salt and pepper

1/3 cup extra virgin olive oil



1 small butternut squash, peeled 1 cup green lentils, picked through and rinsed

5-6 handfuls greens mix 1/4-1/2 cup crumbled feta cheese

salt and pepper


Cook the lentils: combine the rinsed lentils with 3 cups of water and a pinch of salt in a medium saucepan over medium-high heat. Bring to a boil and simmer for 15 minutes or until lentils are just tender and most of the liquid is absorbed. Stir here and there while they’re cooking. Set aside when done.


Steam the squash: fill a large pot with an inch or two of water and bring to a boil. Cut the peeled squash in half lengthwise. Scoop out the seeds and slice both halves into 1/2 inch slices crosswise. Place slices on a steamer basket and drop into the pot of boiling water. Cover and steam for about 15-20 minutes or until squash is tender, but still has a little toothsome quality.

Make the dressing: combine all dressing ingredients in a blender and blend on high until combined. Set aside. You could whisk them all together too.


Assemble: toss the lentils and greens mix with 3/4 of the dressing. Season with salt and pepper.  Place this mixture onto your serving plate. Top with the cooked squash slices. Pour remaining dressing over top. Sprinkle the top with feta and serve.


Baked beetroot with goat's cheese and caraway seeds

(nigel slater- everything this guy makes is simple and perfect)

Winter salads seem to work best when they have a sweet earthiness to them. Beetroot provides the sweetness here, the goat's cheese introducing a certain piquancy - it's a refreshing marriage of flavours. Serves 4 as a light salad or as an accompaniment.

 6 medium-sized raw red or golden beetroot 250g goat's cheese

 for the dressing:

2 tbsp white wine vinegar half a tsp of Dijon mustard

5 tbsp olive oil 1 tsp of caraway seeds

slices of dark rye bread to serve

 Put the oven on at 200C/gas mark 6. Cut the leaves and stalks from the beetroots then wrap each one loosely in foil or baking parchment. Roast the beetroot for about an hour till tender right through. The only way to test is with a skewer - it should slide through without much pressure. Remove and unwrap the vegetables, peeling off their skins as soon as they are just cool enough to handle.

While the beets are cooling, pour the white wine vinegar into a mixing bowl, add the Dijon mustard, a grinding of salt and black pepper, then beat in the olive oil. Toast the caraway seeds lightly in a dry, non-stick frying pan then add them to the dressing.

Cut each warm, peeled beetroot into thick slices or segments, dropping them into the dressing as you go. Slice the goat's cheese thickly and toss it gently with the beetroots and their dressing.

Serve with dark rye bread.


week 16


plum tomatoes - cherry Tomatoes - carmen Peppers (3 varieties) - tomatillos - corn - jalapeno - potatoes - red onion - eggplant - summer squash - ZINNIAS & SNAP DRAGONS



KITCHEN SHARE:      tomato sauce

Everyone is tricked by the weather- I for one, am in love.  I get a real kick out of the rare heat blasts come Fall- one last chance at all the Summer feels.  That said, our crops are tricked and not all of them are so in love.  Our summer squash and zucchini are having a resurgence.  The field crew is picking bushels of this stuff but the calendar says late September and the majority of folks are over it because it’s Fall.  Please don’t curse me when you pick up your share and see this very mid summer crop.  I swear this will be the very last summer squash you will see until 2018.  Another crop that is seriously tricked is our fall raspberries.  They are having a tough time with the heat.  There is a ton of them in the field and they are getting cooked in the 90 degree weather.  It literally smells like raspberry jam in the fields.  However, raspberries, like many fruits and flowers need to get a good dead-head (pick) so they will continue to produce and we can continue to have fruit.   Bottomline, let’s go gleaning!

Join us this Wednesday and Thursday-

today and tomorrow afternoon for a pop-up-RASPBERRY-glean

WHO:  Open to the entire Edgewater Farm C.S.A. community

WHAT:  The purpose of the glean is to invite the C.S.A. community down to the farm to pick off extra berries for their own kitchen.  The gleaning will take place rain or shine (preferably shine).  The field will be sectioned off and whatever berries you find in your section are yours.  The berries are free & delicious.

WHERE:  park at the farmstand’s overflow parking (just south of the stand on 12A).  Look for a sign!

THE ADDRESS for all your googling:

246 NH Route 12A /Plainfield, NH 03781 (this is the farmstand address, remember, keep driving south until you see the overflow sign)

 WHEN: two afternoons of picking!!! Today and tomorrow only!!

Wednesday, September 27th and Thursday, September 28th 4-5:30pm

HOW: You pick.  Bring containers!! Note: i like to take an old plastic yogurt container- punch two holes in the sides and make a necklace to wear around my neck using any old string - though i like shoe laces- i think it maximizes comfort when picking your cup full.  

WHY: Because it's awesome, and the berries are free and delicious and there is still some really nice fruit out there.

WARNING:  As it has been so hot, you are likely to find moldy berries... good luck and enjoy!    


Make Pico de Gallo!!!  Sadly, we have no cilantro right now- it is either to small to harvest or bolted because of the heat- so for all you cilantro haters, you finally win this moment.  

8 ounces combined tomatillos (husks removed, rinsed) + plum tomatoes all cut into ¼-inch pieces

¼ medium red onion, finely chopped 2 jalapeños, seeds removed, finely chopped

2 garlic cloves, finely grated 3 tablespoons fresh lime juice

1 tablespoon finely chopped cilantro (optional) 1 tablespoon finely chopped mint (optional)

Kosher salt

Preparation: Toss tomatillo + plum tomatoes, onion, jalapeños, garlic, lime juice, cilantro, and mint in a small bowl to combine; season with salt. Cover and chill 1 hour to allow flavors to come together.



  • 3 tablespoons olive oil, divided

  • 1 1/4 to 1 1/2 pounds eggplant; I prefer the long, thin variety here but any will do

  • Salt and freshly ground black pepper

  • 1/2 cup (75 grams) dried couscous (optional)

  • 1 garlic clove

  • 1/4 cup packed flat-leaf parsley leaves

  • 1 cup cherry or grape tomatoes

  • 2 teaspoons red wine vinegar, plus more to taste

  • Red pepper flakes

  • 1/2 cup plain yogurt

Heat oven to 425 degrees. Trim eggplants and cut in half lengthwise; season cut sides with salt and pepper. Coat a large roasting pan with olive oil (1 to 2 tablespoons). Arrange eggplants cut side down; sprinkle with more salt and pepper. Roast for 25 minutes on the first side, or until brown underneath then flip and roast 5 to 10 minutes more. Remove from oven and let cool slightly.

Meanwhile, make couscous, if using it. Bring 3/4 cup water and a few pinches of salt to a simmer then pour it over dried couscous in a bowl. Cover with a lid or foil and let side for 5 minutes to absorb, then fluff with a fork.

Make tomato relish by pulsing garlic and parsley in a blender or food processor until finely chopped, then add tomatoes and pulse until they’re well chopped. Add 1 tablespoon olive oil, vinegar, salt, freshly ground black pepper or a pinch or two of red pepper flakes and pulse to combine. No food process or blender? Not a problem at all; just mince the garlic and parsley well and finely chop the tomatoes; stir this together with the remaining ingredients. Both methods: taste for seasoning. We like this extra sharp and almost always add 1 more teaspoon vinegar and more salt. The longer it sits, the more potent it gets.

To assemble, schmear each eggplant half with a little yogurt. If you’re using couscous, sprinkle a little on top. Spoon tomato relish over and serve the rest of all the above on the side.

week 15

Pick List:

So Many Tomatoes (plums and other wise) - Cherry Tomatoes -

Carmen Peppers (3 varieties) - Peaches - Corn - Asian Greens -

Garlic - Red Onion - Carrots - ZINNIAS & SNAP DRAGONS





First a note from the FIELDS:

There is always a week every year that makes us all feel absolute dreamy about the place we live, i think that week is happening as I type- which is a shame because I am inside on a computer (but my kid-o is sleeping so computer work commences).  I should be picking cherry tomatoes with the field crew, turning my fingers a funny shade of green, and talking about the weekend.  Actually, peace out- I’m gonna go do that.

Alright, returning now back to the computer- all is dark outside so I don’t really feel like I’m missing much- there is too much to do during the precious daylight hours and every day i feel robbed as the light level changes, perhaps you feel the same?  I think I wrote last week of the push to put up food for the winter.  Even with the burst of warm weather we are having right now, that feels super important.  This week my goal is to tackle peaches.  I plan to pick and can as much as possible in two nights of work (i can’t be bothered with more than two nights of canning per week- such a mess).  So that is the personal end goal for the week- canning peaches along with all the other chores while making sure my tiny human is happy.

How is your winter prep going?  FALL CSA sign up is ongoing and with every tiny green leaf that sprouts from the greenhouse (arugula! Asian greens! spinach!)  i am already grateful for the food that will come when everything else feels dark and bare.    

In other news the concrete got poured for our brand-spanking-new pack house set to be in use of Spring 2018.  I am thrilled.  More on that later.




Author Notes: This is the single most genius thing you can do to a tomato. They’re best and most outrageous when made with ripe Romas or other meaty types, but as Wizenberg points out, slow-roasting will bring out the tomato in even the pale and off-season, if you feel the need. Make a lot. They keep for a week in the fridge, and are just fine in the freezer. Adapted slightly from Orangette and A Homemade Life(Simon & Schuster, 2009). (less) —Genius Recipes

Makes as many tomatoes as you want to cook

  • Ripe tomatoes, preferably Roma

  • Olive oil

  • Sea salt

  • Ground coriander


  1. Heat the oven to 200° F. Wash the tomatoes, cut out the dry scarred spot from the stem with the tip of a paring knife, and halve the tomatoes lengthwise. Pour a bit of olive oil into a small bowl, dip a pastry brush into it, and brush the tomato halves lightly with oil. Place them, skin side down, on a large baking sheet. Sprinkle them with sea salt and ground coriander—about a pinch of each for every four to six tomato halves.

  2. Bake the tomatoes until they shrink to about 1/3 of their original size but are still soft and juicy, 4 to 6 hours. Remove the baking sheet from the oven, and allow the tomatoes to cool to room temperature. Place them in an airtight container, and store them in the refrigerator.



The following is taken from the blog: http://www.readingmytealeaves.com/2012/10/fall-tomatoes.html, i am including her intro even though it reads like a story that i did not write, it all resonates and feels completetly relatable...

There is a chill in the air but there are still so many tomatoes and you can’t let tomatoes go to waste and so you make sauce.  You do not take the skins off, they are so thin anyway and you can’t be bothered.

you add a tablespoon of butter to your simmering tomatoes and then another. The sauce comes out orange. There were just so many colors. You are grateful that the blending of so many colors did not make like your nursery school pictures and turn a muddy purple. You realize that wouldn’t have been so bad either. You think about lycopene and how long the winter is and you are grateful to have an orange tomato sauce now.  You take pictures of the sauce after the sun has mostly left the apartment because that is when it is ready and because sometimes life can’t be dictated by picture-taking.  You slurp down the sauce on al dente spaghetti and you grin at your husband. you are thankful. times a million.

– – – – – – – –

a sort of recipe:

saute a yellow onion and four cloves of garlic in olive oil until they are golden.

add tomatoes, all cut up and still with their juices.

add a healthy dose of sea salt (i add enough to fill my palm) and the same amount of herbs de provence. think of your friends who are there. allow yourself to get lost in provincial reverie. add a tablespoon of sugar.

let the whole mess simmer for an hour or two, or as long as you need to finish whatever else you’re doing.

turn off the burner and let cool for a minute or five. pulse the sauce in a blender and return it to the pan.

add a heart pad of butter and simmer some more. taste. season. eat.

that is it. purists be damned.

week 14


Yellow Tomatoes - Cherry Tomatoes - Carmen Peppers (3 varieties) -

Corn - Kale - Celery - Yellow Onion - Beets - Carrots




First a note from our KITCHEN:


Please email emily with the following information (emsedibles13@gmail.com)

Get your order in by Tuesday, September 25th for best selection on vacuum packed & roasted---

____   Tomatoes $5.99/# ($2.60/#)

____   Eggplant $1.99/#

____  Winter squash $1.99/#

____  Peppers $3.99/#

____  Beets $2.99/#

____  Carrots $2.99/#

CUSTOMER NAME: _______________________________

PHONE NUMBER:  ________________________________

TOTAL DUE AT PICK-UP: ________________________

Pick-up will be Tuesday, October 3rd.

Looking for recipes on how to use these great vegetables?  

With any luck we will get them out soon!

Second, a note from the FIELD::

This week we kept up with the tomato harvest- nearly every afternoon spent picking field tomatoes.  We also finished up with the Onion harvest and planted up some greenhouses for the colder months ahead.  These greenhouses become a place of respite for me.  When all the leaves have fallen from the trees and the earth is cold and bare it is absolute heaven to walk into one of these greenhouses and see rows of kale, asian greens, cilantro, arugula, etc… Also, come Fall CSA, you can find me and Allie here in the mornings, avoiding (what feels like) frost bit fingers and picking and bunching for the afternoon farmstand pick-up.  Bottomline, I’m feeling pretty good about our Fall-Winter food lineup.

Also noteworthy in future fall CSA happenings will be so much winter squash! Even though this Summer felt like the worst in weather- our winter squash and pumpkin harvest is looking so abundant- Roy says, “like sands in an hourglass, so are the winter squash in the field.”  Pure poetry.

In other news, while much of the ongoings in the world become a blur and I mostly spend the seeding-planting-harvest season with my head close to the ground and focused on only the tasks at hand, I need yall to know that I do pay attention to our greater community.  And now, while nourishing our bodies with good grown food, we also need to nourish our minds and have those extremely difficult conversations.  I am specifically talking about the kid-o in Claremont.  Bottomline, there is a group in the Upper Valley- SURJ (showing up for racial justice) it’s a safe place where people come together and talk and walk and moreover, if you don’t know what to do or how to do it, and you feel lost, it’s a good place to start.  Here is their email address: surjuvvtnh@gmail.com and i know they have a facebook page.  I believe they meet at least once a month- you can find me there in December.



All day yesterday while picking celery, bunching carrots, and cleaning onions- Allie kept on talking about the beauty behind mirepoix (sounds like jamiroquai- remember, the 90’s musician with the big hat?).  Mirepoix is the the magical combination of carrot-onion-celery.  This as she explained, is the base of all things delicious- think sauce, stew, soup, stock, etc… These vegetables are diced, cooked for a long time in a fat of your choice on gentle heat without browning- the intention being to sweeten rather than carmelise.

Similar, is Creole version known as the Holy Trinity using onion, celery, and sweet peppers!  As we enter soup and sauce season- this seems holy trinity seems appropriate.  

Some recipes taking on the morepoix:





romesco sauce ingredients: 1 roasted red bell pepper, stems + seeds removed

1/2 cup blanched almonds 2 tbsp tomato paste

big splash of sherry vinegar 1 1/2 tsp smoked paprika

pinch of chili flakes 1/2 cup extra virgin olive oil

salt + pepper 1 garlic clove, peeled

Make the romesco: combine all of the ingredients in a blender and blend on high for a minute or so, until a creamy consistency is achieved. Check the sauce for seasoning, adjust, and scrape into a sealable container. Pour a thin layer of olive oil on top to help preserve the sauce a bit more. Place in the fridge or set aside if you’re using it right away.